Margaritas and white wine sangria collide into one perfect summertime cocktail, just in time for the weekend and cinco de mayo!
I can’t stop (I won’t stop) with the Mexican fare. First tres leches cake, then salsa. But I’ve saved the best for last, margaritas!
Sangria is my all-time favorite summer cocktail, but since our trip I’ve been hooked on margaritas. (I won’t tell you how many bottles of tequila we’ve gone through since getting back from Mexico.) Then it hit me, how great would it be to combine the two?
The answer is, really quite incredible. If you are skeptical about the combination, don’t be. It’s the best of both worlds— white wine sangria with a tequila kick, and a margarita with complexity. I added cilantro because I thought it would be a fun cinco de mayo garnish, and I love how the flavor shines through.
If I can’t be on a beach, then I’ll settle for a glass or two of this sangria, which honestly doesn’t even really feel like settling.
Two favorite summertime drinks combined into one.
- 1 750 ml bottle dry white wine
- 1 1/2 cup tequila
- 1 cup triple sec
- 1 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lime juice
- 1 orange, sliced
- 2 limes, sliced
- A few stems of cilantro (see Note)
- In a large pitcher combine the white wine, tequila, triple sec, orange juice and lime juice. Add the orange slices and lime slices, and the cilantro.
- Chill for at least 2 hours. Serve over ice. Salt the rims of the glasses, if desired.
Note: The longer the sangria sits with the cilantro, the stronger the flavor will be. If desired, you can add the cilantro right before serving.